Beef Recipes & Ideas
Page 10
Garlic Bread Is the Best Vessel for a Meatball Sub
A bowl of spaghetti and meatballs with a side of garlic bread is the epitome of comfort food. If you’re looking to combine all the best elements of this classic Italian meal, I’ve got just the sandwich for you. Yes, these meatball subs are made with garlic bread rolls. You brush garlic-infused butter on the outside and inside of some fresh rolls, and bake them in the oven until they’re slightly crisp and golden-brown.
Dec 14, 2015
Recipe: Braised Beef with Semolina Dumplings
This hearty winter braise is inspired by two of the most beloved dishes my safta (grandmother in Hebrew) used to make: kubbe — miniature meat-filled semolina dumplings simmered in a vegetable or meat stew — and long-cooked green beans, variously known as loubia or fasoulia. Here, herb-flecked semolina dumplings capture the flavor and nubbly texture of my safta’s original recipe without all the work.
Dec 2, 2015
What’s the Difference Between a Stew and a Braise?
This time of year it’s all about the long and slow cooking. When it comes to cuts of meat that require a little extra coaxing, both stewing and braising can make tougher cuts — like shanks, brisket, chunk, and round — tender enough to slice with your fork. We always knew they had a soft side. Vegetables, never to be left out of the party, benefit from braising and stewing as well.
Nov 13, 2015
Why Stew Meat Isn’t Actually the Best Choice for Stews
You’re making a stew, so you pick up a package marked “stew meat” at the store — makes sense, right? Not so fast. There are a few good reasons you might want to put down that stew meat and pick up another cut instead. Packages of pre-cut stew meat are often assembled by the butcher or meat department from the odds and ends from other different cuts. While this might sound like a good thing — viva varieté!
Nov 9, 2015
How to Make Perfect Steak in the Oven: The Video!
Knowing how to cook a great steak at home is a skill that every steak-lover should know. Master the basic technique and it’s yours for life — meals at home, fancy date nights, dinner parties, you name it. All you need is a pan and an oven. Check out our video to see how it’s done. This method for oven-cooking steak is one I’ve gone back to again and again. You heat up the skillet under the broiler, and then move it to the stovetop.
Nov 3, 2015
Recipe: Quick and Easy Basil Beef
I have a minor obsession with this basil beef; it is an absolutely perfect weeknight meal. Not only will it make you eschew takeout menus for years to come, but you’ll also be able to make it in 15 minutes flat with only 10 ingredients. If that’s not a win, I don’t know what is. For me, this dish has that incredibly comforting, all-is-right-with-the-world quality that can make me feel better after a long day.
Oct 7, 2015
How To Cook Ribs in the Oven (Video!)
No yard? No grill? No problem! Trust me when I tell you that you — yes, you! — can still make world-class, fall-off-the-bone barbecue ribs in your oven at home. It’s not even that hard. Cross my heart. Today’s video will tell you everything you need to know. The secret to great ribs is cooking them low and slow — something our ovens are really good at doing! All you need is some patience and some barbecue sauce, and barbecue spareribs can be yours.
Aug 11, 2015
If You Haven’t Grilled Short Ribs Yet, You’re Missing Out
Tired of just grilling hamburgers or hot dogs this summer? Ready to try something different than grilled steak? Consider a juicy cut of beef that’s usually reserved for cold-weather braising instead: short ribs. Trust me, they’re worth throwing on the barbecue! Short ribs are usually reserved for braising because they contain a lot of muscle and tendon that needs moist, low heat and a lot of time to cook until tender.
Jul 23, 2015
The Right Internal Temperature for Hot Dogs
Hot dogs are sold fully cooked, so do you need to grill or heat them? While they are generally safe to eat as is for most people, there are some food safety guidelines to keep in mind when you’re cooking hot dogs. There are some people (pregnant women, older adults, and those with weakened immune systems) who are more at-risk for food-borne illnesses like listeriosis. Heating hot dogs until they are steaming hot will help kill listeria.
Jul 3, 2015
Fire Up the Grill for This Thai-Inspired Skirt Steak
Still looking for a main dish to serve at your barbecue this weekend? Something with a little wow factor? I’ve got just the thing for you: grilled Thai-inspired skirt steak. Bursting with flavor from the coconut milk, lime, and fresh ginger, your guests will definitely be going back for seconds (and thirds). Skirt steak is a great option for feeding a crowd, as it’s relatively inexpensive and full of flavor.
Jul 1, 2015
The Best Moment to Salt Your Burgers
The steps for making burgers seem simple enough: Take ground beef, form it into patties, and cook with your preferred method. Since you’re not making meatloaf or meatballs with the ground meat, you don’t need any special seasonings — just some good ol’ salt and pepper. But does it really matter when you season the meat? Can you do it ahead of time, or should you wait until the very last minute? Turns out that timing is actually very important!
Jun 18, 2015
Recipe: Chili-Lime Steak Fajitas
Since discovering how easy it is to cook amazing flank steak at home, I have become rather obsessed with fajitas. As in, we’ve had them for dinner at least once a week for the past several weeks — sometimes just the two of us, sometimes with friends. They’re just so easy and easily adaptable! Roast some peppers and onions under the broiler, then cook the steak. Pile everything on a platter with a stack of warm tortillas nearby, and dig in.
Jun 17, 2015
Recipe: Jeffrey Alford & Naomi Duguid’s Lettuce Salad with Hot Beef Dressing
Here’s the final recipe in our series of fresh ideas for lettuce. It was a lot of fun to page through some of our favorite cookbooks, looking for crunchy, crispy lettuce recipes that offered a new twist on this basic green. And oh boy, we may have saved the best for last. This recipe may look a little strange on the surface, a little unexpected, but let me tell you: I ate this 10-minute stir-fry twice this week, and it’s on the menu for next week too.
Jun 12, 2015
The Best Ground Beef for Great Burgers
What makes a good burger? There have been endless debates about grilling vs. stovetop, size of the patty, bun choice, condiments, cheese, and seasoning, but let’s get down to the very first choice you have to make: buying the ground beef. Start with the right ground beef and you’re well on your way to making a tasty burger, no matter your cooking method or garnishes. When buying beef for burgers, there’s just one basic rule of thumb: Go for ground beef with a high fat content.
Jun 10, 2015
Recipe: Slow-Cooker Korean Short Ribs
Back when I was working graveyard shifts as a hospital pharmacist, cooking dinner was the absolute last thing I wanted to do when I got home. Fortunately, I learned that I could quickly toss some ingredients into my slow cooker and pass out, confident that I’d wake up when things started smelling good — like these slow-cooked, Asian-spiced ribs.
May 21, 2015
Does Searing Meat Really Seal in the Juices?
A lot of braising or slow-cooked meat recipes have you start off by searing the meat first until it’s brown and crusty on the outside before you add the liquid, turn down the heat, and simmer until tender. For quick-cooking cuts of meat, like flank or skirt steak, searing may be all you have to do before it’s ready to eat. Searing meat is one of those fundamental cooking techniques worth learning, but why does it need to be done?
Apr 17, 2015
Recipe: Slow-Cooker Roast Beef Po’ Boys
Of all the delicious meals I have had the pleasure of eating in New Orleans, by far my favorite is a drippy, sloppy, saucy roast beef po’ boy. Perhaps lesser known than its fried seafood sibling, I much prefer the garlicky slow-cooked sandwich swimming in its own rich, roux-thickened gravy. The po’ boy (or poor boy, if you will) is the reigning king of New Orleans sandwiches.
Apr 12, 2015
Everything You Need to Know About Ground Beef
Whether you use it for hamburgers, meatloaf, or for taco night, ground beef is one of the most popular ways beef is sold, and for good reason. While it’s inexpensive and usually seen as a budget cut, it’s the backbone to many classic American dishes, and even just a small amount can add a lot of meaty flavor to your dish. So where does it come from, and does it matter what kind of ground beef you buy?
Apr 8, 2015
Recipe: Balsamic-Marinated Stuffed Flank Steak
Flank steak is a fairly popular cut of beef, and for good reason — it’s flavorful, inexpensive, and incredibly versatile! Unfortunately I’ve had my fair share of tough ones over the years; the lean meat almost seems to overcook if you just look at it the wrong way. Thankfully this recipe for balsamic flank steak stuffed with prosciutto and cheese has renewed my faith in the often-too-tough meat.
Feb 13, 2015
The Best Steak to Cook for Valentine’s Day
If you made a reservation for a fancy Valentine’s Day dinner, now’s the time to cancel it. Staying home for your Valentine’s dinner is the way to go. Splurge on a fancy dinner in your own kitchen! Even if you splurge on a luxurious dinner and a great bottle of wine, it will cost you less at home. For special occasion dinners at home (especially in the middle of winter), a good steak is always my first choice. But, not just any steak will do.
Feb 9, 2015
Partner
Recipe: Marinated Flank Steak with Two Sauces
‘Tis the season for cozy dinner parties at home. Steak is always a crowd-pleaser, and helps a casual meal feel like a special occasion. Here’s a delicious preparation for flank steak that — with the help of our sponsor, National Dairy Council — will please all your guests, including those with lactose-intolerance. Using Greek yogurt both to tenderize the meat and as the base for two delicious sauces, this is an easy yet impressive main course with a ton of homey flavor.
Dec 22, 2014
What Can I Substitute for the Wine in Beef Bourguinon?
Q: I am making beef Bourguignon. It calls for 750ml of red Burgundy wine. I don’t like alcohol. What can I use for a substitute? Sent by Ruth Editor: Red wine is really the foundation of beef bourguinon, so we suggest making a regular beef stew instead as a non-alcoholic version. If wine is called for in a beef stew recipe, replace it with more chicken or beef stock instead.
Oct 17, 2014
Our Best Guides to Cooking Meat
For those just starting to learn how to cook, all the various cuts of meat and ways to cook them can be a bit daunting. Sometimes there’s one method that brings out the best in a cut of meat, like slow-cooking a pork shoulder, but more usually a versatile meat like chicken can be poached, seared, grilled, or roasted and still come out delicious. How do you choose which method to use?
Oct 6, 2014
Recipe: Bibimbap Tacos
Inspired by one of my favorite Korean dishes, these bibimbap tacos are insanely delicious! If you’ve had bibimbap before and enjoyed it, you need to try this. This is literally bibimbap in taco-form. I couldn’t let the summer go by without grilling some flank steak. I love grilling flank steak because it’s easy to work with on the grill and tastes best when it is grilled medium-rare or medium.
Jul 16, 2014
Recipe: Grilled Zucchini Boats with Beef & Cheddar
Whether they come from your grocery store, your garden, or your neighbor’s garden (if you’re lucky!), you will soon be overrun with zucchini. This time of year, zucchini are plentiful and that’s probably an understatement. These easy grilled zucchini boats stuffed with ground beef, cheddar cheese, and salsa are one of my favorite ways to burn through a big pile of summer zucchini.
Jul 8, 2014
Recipe: Korean Bulgogi-Style Grilled Steak
Korean BBQ is such a fun meal out, especially if can find a place that has the individual grills in each table. You just pick out your proteins and vegetables, and then grill them over flames right at your own table! (I can’t imagine what those restaurants’ insurance bill must be.) My favorite dish is bulgogi — savory and slightly spicy grilled beef. The flavors are intense and completely addicting.
Jun 10, 2014
Can I Reuse Leftover Broth from Corned Beef and Cabbage?
Q: Can I use the leftover broth from corned beef and cabbage in a soup the next day? Sent by Jane Editor: Jane, yes — you may have to add a little more water or stock if the broth is very salty, but it will make a delicious soup. Here are a few more ideas for reusing leftover corned beef braising liquid: → What Can I Do With Leftover Braising Liquid? Readers, what do you do with the leftover broth from a corned beef and cabbage dinner?
Mar 18, 2014
Dinner Recipe: “Theater Steak” with Mushrooms, Onions & Grilled Bread
Classics stick around for good reason, and Marion Cunningham’s retro “Theater Steak” is proof that a one-dish dinner can be downright delicious. While it’s easy to turn to Pinterest for new recipes these days, I think the best ideas still come from the classics.
Jan 16, 2014
So You Don’t Like Turkey? Consider These Still-Festive, Still-Meaty Alternatives
My wife isn’t the biggest fan of turkey… which is a polite way of saying that she hates it! “She’s just never had a good turkey,” you might say. Au contraire mon ami, she’s had ’em done all the right ways from all the right people. Yet still, as far as she’s concerned, turkeys can pack its bags and jettison on a private plane co-piloted by Brussels sprouts and broccoli. Off to Never Neverland!
Nov 7, 2013
Fall Recipe: Wiener Schnitzel
I first discovered Wiener Schnitzel as a little girl eating “around the world” at Disney’s Epcot Center, and those two words still make me giggle. Funny name aside, it’s a classic dish that’s easy to prepare. Wiener Schnitzel, the national dish of Austria, is nothing more than pounded meat that then gets lightly breaded and fried.
Oct 28, 2013
Late Winter Recipe: Beef Goulash
Goulash. Just saying it sounds funny, right? But what exactly is it, anyways? Well, it really depends on who, or where, you ask. As for my version, I may not be able to claim its history or origin, but I can definitely claim it as delicious. That’s good enough for me! Technically there is no definitive recipe for goulash. There are as many variations as there are cooks, each one different from the last.
Feb 28, 2013
3 Tips for Making Inexpensive Stew Meat Taste Heavenly
Whether you buy a chuck roast to cut up for a pot of stew or you pick up one of those convenient packages of pre-cut stew meat, these budget cuts of beef are known for being tough. But with the right amount of TLC and a few smart tips, you can turn inexpensive stew meat into a richly flavored meal with a surprisingly tender bite. Pound for pound, stew meat is a lot cheaper than pricey cuts, like steaks and short ribs.
Feb 13, 2013
Sandwich Recipe: French Dip Au Jus
Up until recently, I just assumed “the art of sandwich making” was better left to the professionals. I don’t mean the basics — like ham and cheese on white or a PB&J — but the more ornate ones, like French dips, Cubans, and spicy Italians. I guess I figured that perhaps a deli had access to top-secret restaurant ingredients, or at the very least better-quality meats and toppings.
Sep 17, 2012
Recipe: Thai Grilled Steak Salad
Call me crazy, but when the weather heats up, I don’t feel like eating big hunks of meat. Slow and sluggish might work for winter when everyone is half-hibernating anyway, but in the summer, salads like this are what I want to eat — full of freshness and crunch, with a salty-tart lime dressing and just the right amount of juicy grilled steak.
Jun 14, 2012
Griller’s Best Friend: The Rib-Eye Steak
Rib-eye is what most of us picture when we think of “steak.” It’s the cut that beckons to you from the meat case as you walk by, tempting you with its swirls of red and white marbling and the snowy cap of fat along the side. Rib-eye is also our top choice when we cook steak at home, whether it’s in a grill pan on the stove or over the flames of a grill.This cut is called a rib-eye because of where it comes from: the rib section of the steer.
Jun 13, 2012
Kobe Beef: Food’s Biggest Scam?
If you, like many Americans, think you’ve tasted Kobe beef, think again. Unless you’ve actually been to Japan and tasted it there, you haven’t had the real thing, because you cannot buy Kobe beef in this country. If you’ve ever specifically ordered something called “Kobe beef” on a menu, we hope it was delicious… but it wasn’t Kobe beef.
Apr 27, 2012
Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef
There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: barbacoa beef, tender and full of rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker, no less? I have a serious thing for barbacoa.
Jan 31, 2012
Quick Tip: Choosing the Best Meat for Beef Stew
It’s fall. It’s chilly. Maybe you have friends or family coming over later. Beef stew is on the menu. It’s tempting to spring for some steak to make your stew extra-special, isn’t it? But, friends, save your pennies because slow-cooked stews are where cheaper cuts really shine. It’s totally counter-intuitive. You know you want tender bites of beef in your soup, so it seems natural to gravitate toward the tender cuts of meat.
Nov 14, 2011
Slow Cooker Recipe: Peppered Beef Shank in Red Wine
‘Tis the season for braises, slow-cooked meat that falls apart into tender chunks. Here’s a new favorite cut of meat for me: The inexpensive, incredibly delicious crosscut beef shank. The crosscut beef shank is basically just what it sounds (and looks) like: A crosscut piece of the animal’s leg. It’s full of tendons and muscle, and a chunk of bone. It doesn’t look very pretty, and if you tried to cook it fast, it would be tough and hard to chew.
Nov 11, 2011
What Can I Do With Beef Jerky That Is Too Salty?
Q: I am lucky enough to work at a company that stocks a full kitchen for folks that have to work late to meet deadlines. We recently bought some beef jerky that is WAY salty.No one’s going to eat it by itself, but I hate to see it go to waste. What should I do with it?Sent by LanaEditor: Lana, sometimes cured meat has a salty coating that can be washed off; have you tried rinsing the jerky to make it more palatable?Readers, any thoughts or recipe ideas for this stuff?Next question?
Feb 28, 2011
Recipe: Laura Santtini’s Mocha Chili Ribs
In Easy Tasty Italian: Add Some Magic to Your Food, Santtini approaches Italian cuisine with a touch of whimsy and a dash of chocolate-chili-gold stardust powder. Hold on to your pasta-makers, folks, this is definitely not your nonna’s cooking.At its heart, Easy Tasty Italian is just a whole lot of fun. And how can you not have fun when you’re playing with gold dust powder and pinot grigio butter?!
Feb 24, 2011
How To Make Mexican Braised Beef in a Slow Cooker
This shredded braised beef in a rich sauce with a spicy kick tastes better than you can imagine. Really, it’s that good. And cooking it in a slow cooker means you can have it ready and waiting when you come home from work! Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Feb 18, 2011
What Is Boiling Beef and What Do I Do With It?
Q: I just bought a side of beef for the first time. I came home and noticed that I have several packages labeled as “boiling beef.” Is this the same as stew meat? Or is this something that I should just treat as scraps and use for making stock? Also, I received the soup bones and am looking forward to making my own beef stock for the first time! But I’ve never done this before — how do you make your own beef stock?
Oct 19, 2010
Cheap Eats: What’s the Deal with London Broil?
Perusing the meat section at the grocery store this weekend, we spotted an inexpensive package marked “London Broil.” It looked like a flat skirt or flank steak with long muscle fibers and very little marbling. We’ve definitely heard of london broil before, but had trouble placing it. What do you usually cook with london broil?After doing some research at home, we discovered that we definitely aren’t alone in our confusion!
Mar 2, 2010
What Is Beef Suet?
Last week I wrote about a delicious Japanese hotpot called sukiyaki, which requires a block of beef suet to oil the pan before cooking the meat and vegetables. Most people understand that suet is beef fat, but what exactly is it, and what do you do with it? Suet is raw beef fat from around the joints and kidneys that has a low melting point. You can get suet from just about any butcher.
Jan 22, 2010
Cooking with Leftovers: Making Pot Roast Last All Week
When we shared our favorite pot roast recipe yesterday, we also mentioned how much we love having the leftovers in the fridge to use for meals during the week. Our families inevitably get tired of straight pot roast for every meal (even if we don’t), so we have sneaky ways for transforming it into new dishes!We really like to stretch out the leftovers and make this ready-made food last through the week.
Sep 10, 2009
Food Science: How Meat is Cured
Glance into the meat cases at any grocery store and you’ll see a whole slew of cured meat products, some of which look raw and some of which look like they could survive a cross-country back packing trip. What does “cured” mean for these different products? Let’s take a look.Curing is actually a general term referring to any process that helps preserve meat. It can mean salting, brining, aging, drying or canning.
Mar 17, 2009
How To Cure Corned Beef (In Time for St. Patrick’s Day)
St. Patrick’s Day is coming up, and we’ve decided to take it (and Meat/Un-Meat Month) as inspiration for A Project. We’ve always been interested in curing our own meat, and corned beef seems like the perfect place to start. In fact, we’ve talked about home-curing corned beef a lot, but this year we’re really doing it! There’s plenty of time between now and St. Patrick’s to cure your own corned beef. Would you like to follow along with us?
Mar 10, 2009
The Difference Between Braising and Stewing
You know that we love braising, here at The Kitchn. It’s one of our favorite ways to cook meat because it’s easy, hands-off, and foolproof. It also works well on cheaper cuts of meat. We’ve noticed that we tend to braise more pork and lamb than beef, but we miss the great beef braises from our childhood. So we turned to the official Beef Checkoff Culinary Center and their chef, Dave Zino.
Dec 12, 2008
How to Make Perfect Steak In The Oven
How to Make Perfect Steak In The Oven
Nov 3, 2015